If you love lemon in baking as much as I do, then you may want to consider a batch of these gluten free and delightfully soft lemon drop cookies.

The original recipe for these cookies is straight from my Sweet Bake Shop book. I often refer to it as the sugar cookie bible.

A note that the recipe, that I am sharing below, yields a lot less than the original one. Often I cut recipes in half simply due to the lack of freezer space in my little kitchen.

Favourite Takeaways:

1. Light and chewy
2. Just the right amount of lemon flavour
3. Easily made ahead of time

From a cookie box to a tiered dessert stand, these gluten free lemon drop cookies continue to be enjoyed from winter to summer time! A warning that if you bring them to a party, they may disappear very quickly.

alteration notes:

• Used AP gluten-free flour

approximate times:

• Prep: 20 minutes
• Bake: 9-10 minutes

ingredients

d r y

• 1 + 1/4 cups gluten-free AP flour
• 1/2 + 1/8 cups gluten-free cake flour, sifted *
• 1/2 + 1/8 teaspoons baking powder
• 1/8 teaspoon salt

* for cake flour: remove 2 Tablespoons of gluten-free AP flour and add 2 Tablespoons of corn starch

w e t

• 6 Tablespoons unsalted butter, room temperature
• 1/2 cup + 6 Tablespoons granulated sugar
• 1 large egg, room temperature
• 1 + 1/4 teaspoons pure, vanilla extract
• 1 + 1/4 teaspoons lemon extract
• 1 + 1/2 Tablespoons lemon zest

directions

1. Preheat oven to 350 F.
2. Line 2 cookie sheets with parchment paper
3. In a medium bowl, whisk together the AP and cake flours, baking powder, salt – set aside
4. In the bowl of a stand mixer (with paddle attachment) beat the butter and sugar together on medium speed – until light and fluffy
5. Add the egg – beat until blended
6. Add the vanilla, lemon extract, lemon zest – beat until combined
7. Stop mixer and scrape down the sides of the bowl with spatula and beat for additional 10 seconds, on medium speed – until blended
8. Add flour mixture all at once and mix on low speed – until dough comes together
9. Stop mixer and scrape down the sides and bottom of the bowl and mix until just combined, on low speed
10. Scoop the dough (1 heaping Tablespoon at a time), roll into balls and place on baking sheets – 6 cookies per sheet
11. Slightly flatten cookies with the palm of your hand
12. Bake 1 sheet at a time for 9-10 mins until cookies begin to set around the edges – avoid letting them brown
13. Allow cookies to cool for 10 minutes on baking sheet before transferring to wire racks to completely cool

further insights:

• serves about 1-2 dozen small/medium cookies
• chose a Gluten Free flour with Xanthan Gum
• can be made ahead and stored in airtight container – about  5 days
• freezes well in airtight container

My simple pound cake is another baked treat with lemon.

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.